Hearty and Nutritious Vegetable Doenjang Jjigae
Radiant Vegetable Doenjang Jjigae: A Harmonious Blend of Fresh Veggies and Savory Soybean Paste
The quintessential Korean home-cooked stew! This vibrant Doenjang Jjigae is packed with fresh, seasonal vegetables and the deep, savory flavor of fermented soybean paste, making it an irresistible side dish that will have you reaching for more rice. Enjoy a fulfilling and comforting meal tonight with this beloved family favorite.
Main Ingredients
- 1/2 zucchini
- 1 Tbsp minced garlic
- 1/2 stalk green onion
- 1/4 onion
- 1 green chili pepper
- 1 red chili pepper
- A handful of oyster mushrooms
- 1/2 block firm tofu
Seasoning & Broth
- 2-3 Tbsp Doenjang (Korean soybean paste – homemade or store-bought)
- 500ml anchovy-kelp broth or rice water (ensure twice the volume of the ingredients)
- 2-3 Tbsp Doenjang (Korean soybean paste – homemade or store-bought)
- 500ml anchovy-kelp broth or rice water (ensure twice the volume of the ingredients)
Cooking Instructions
Step 1
1. Prepare and chop the ingredients: Slice the zucchini into half-moons and the onion into thin strips. Dice the tofu into cubes and thinly slice the green onion and chili peppers diagonally. Trim the base of the oyster mushrooms and tear them into bite-sized pieces. (Tip: For best results, wash all vegetables thoroughly and pat them dry before chopping.)
Step 2
2. Simmer the broth and dissolve the doenjang: Pour 500ml of anchovy-kelp broth (or rice water) into a pot and bring to a simmer over medium heat. Once the broth is boiling, stir in the doenjang to dissolve. (Tip: For a smoother texture, you can strain the doenjang through a sieve before adding it to the broth. It’s best to have about twice the amount of broth as solid ingredients for the most delicious jjigae.)
Step 3
3. Add vegetables and cook: Once the doenjang broth returns to a boil, add the firmer vegetables first in order of their cooking time. Start with the zucchini and onion, and simmer for 2-3 minutes. Then, add the tofu, oyster mushrooms, chili peppers, and green onion, and continue to simmer until everything is tender. (Tip: Since vegetables cook at different rates, adding the firmer ones like onion and zucchini first, followed by softer ingredients like mushrooms, tofu, and green onion, ensures even cooking.)
Step 4
4. Finish and enjoy: Once all the ingredients are tender, stir in the minced garlic and simmer for another minute. Continue to boil for about 5 more minutes to allow the flavors to meld together. Turn off the heat and serve hot with a bowl of steamed rice. (Tip: If you prefer a spicier kick, you can add a pinch of red pepper flakes. Using rice water instead of anchovy broth can result in a creamier, milder flavor.)